There’s now another great reason to eat steak other than ‘it’s delicious’

So you’ve tried out a bunch of different diets and none of them have worked, but you’re also low on motivation and don’t like exercise. What are you supposed to do.

Sure, you could bite the bullet and try working out, perhaps at a gym with a DJ, but if that feels too much like hard work then it’s back to square one – changing what you eat.

The problem with diets, as we’ve all quickly discovered, is that it involves eating less of the foods we like and more of the foods we’re – at best – ambivalent towards.

However, a new study has arrived which suggests it’s possible to lose weight while incorporating steak into your meal plan. Yes, steak.

This can help you diet - for real

The key to it all is feeling full, which, presumably, will stop the urge to snack on unhealthy food throughout the day. Look, I’m no scientist, but these guys are.

As The Telegraph reports, new research from the University of Warwick has pinpointed beef sirloin steak as one of a number of foods that trigger certain cells in the brain to make you feel full.

The cells are called tanycytes, and they’re stimulated by amino acids found in sirloin steak, as well as various other foods.

“Finding that tancytes, located at the centre of the brain region that controls body weight, directly sense amino acids has very significant implications for coming up with new ways to help people to control their body weight within healthy bounds,” explains Dr Nicholas Dale of the University of Warwick.

Yes please

It’s not just steak, steak and more steak, though.

Other foods containing the relevant amino acids include pork shoulder, chicken, mackerel, plums, apricots, avocados, lentils and almonds, according to the report, first published in the journal Molecular Metabolism.

So, next time you want avocado on toast, put it on a bed of almonds instead. Steak sandwich time? Replace the bread with grilled chicken breasts. Pulled pork for dinner? Ditch the BBQ sauce and just cover it in plums. Are we doing this right?